Ingredients
IngredientsCHILI:- 1 tablespoon extra-virgin olive oil
- 2 pounds lean ground sirloin, patted dry
- 1/4 to 1/3 pound Spanish-style chorizo, casing removed and chopped or crumbled (recommended: Gaspar's or Trois Petit Cochons)
- 1 onion, finely chopped
- 4 large cloves garlic, very thinly sliced
- 2 small chile peppers, red preferably, very thinly sliced
- Salt and freshly ground black pepper
- 1 sprig fresh chopped oregano, leaves chopped or 1 teaspoon dried, scant 1/3 palmful
- 1 rounded tablespoon smoked sweet paprika, a slightly mounded palmful
- 1 rounded tablespoon ground arbol or ancho chili powder, a slightly mounded palmful
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves
- 2 large shallots or 1 small onion, chopped
- 1 large clove garlic, grated or finely chopped
- Salt and freshly ground black pepper
- 3 tablespoons red wine vinegar
- About 1/4 to 1/3 cup extra-virgin olive oil
- Crusty warm bread, for serving
Description
Cooking Channel Serves Up This Argentine Chili With Chimichurri Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.
Cooking Channel
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter